Next target for food hydrocolloid studies: Texture design of foods using hydrocolloid technology von Funami, Takahiro

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In vivo and rheological approaches for characterizing food oral processing and usefulness of polysaccharides as texture modifiers- A review von Funami, Takahiro

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The Formulation Design of Elderly Special Diets von Funami, Takahiro

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Instrumental characteristics from extensional rheology and tribology of polysaccharide solutions von Funami, Takahiro, Nakauma, Makoto

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Swallowing profiles of food polysaccharide gels in relation to bolus rheology von Ishihara, Sayaka, Nakauma, Makoto, Funami, Takahiro, Odake, Sachiko, Nishinari, Katsuyoshi

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Structural modifications of sugar beet pectin and the relationship of structure to functionality von Funami, Takahiro, Nakauma, Makoto, Ishihara, Sayaka, Tanaka, Rie, Inoue, Takeo, Phillips, Glyn O.

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Effect of maximal voluntary tongue pressure and mechanical properties of gels on tongue pressure production when squeezing gels von Murakami, Kazuhiro, Hori, Kazuhiro, Uehara, Fumiko, Salazar, Simonne E., Ishihara, Sayaka, Nakauma, Makoto, Funami, Takahiro, Ono, Takahiro

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Influences of food hardness on the particle size distribution of food boluses von Chen, Jianshe, Khandelwal, Niharika, Liu, Zhenyu, Funami, Takahiro

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Facial EMG Correlates of Subjective Hedonic Responses During Food Consumption von Sato, Wataru, Minemoto, Kazusa, Ikegami, Akira, Nakauma, Makoto, Funami, Takahiro, Fushiki, Tohru

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Comparison of sugar beet pectin, soybean soluble polysaccharide, and gum arabic as food emulsifiers. 1. Effect of concentration, pH, and salts on the emulsifying properties von Nakauma, Makoto, Funami, Takahiro, Noda, Sakie, Ishihara, Sayaka, Al-Assaf, Saphwan, Nishinari, Katsuyoshi, Phillips, Glyn O.

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Instrumental food texture evaluation in relation to human perception von Funami, Takahiro, Nakauma, Makoto

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Modulation of calcium-induced gelation of pectin by oligoguluronate as compared to alginate von Zhang, Bangheng, Hu, Bing, Nakauma, Makoto, Funami, Takahiro, Nishinari, Katsuyoshi, Draget, Kurt I., Phillips, Glyn O., Fang, Yapeng

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Parameters of Texture Profile Analysis von NISHINARI, Katsuyoshi, KOHYAMA, Kaoru, KUMAGAI, Hitoshi, FUNAMI, Takahiro, BOURNE, Malcolm C.

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Multiple Steps and Critical Behaviors of the Binding of Calcium to Alginate von Fang, Yapeng, Al-Assaf, Saphwan, Phillips, Glyn O, Nishinari, Katsuyoshi, Funami, Takahiro, Williams, Peter A, Li, Liangbin

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Brow and Masticatory Muscle Activity Senses Subjective Hedonic Experiences during Food Consumption von Sato, Wataru, Ikegami, Akira, Ishihara, Sayaka, Nakauma, Makoto, Funami, Takahiro, Yoshikawa, Sakiko, Fushiki, Tohru

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Characterization of eating difficulty by sensory evaluation of hydrocolloid gels von Hayakawa, Fumiyo, Kazami, Yukari, Ishihara, Sayaka, Nakao, Satomi, Nakauma, Makoto, Funami, Takahiro, Nishinari, Katsuyoshi, Kohyama, Kaoru

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Atomic force microscopy imaging of food polysaccharides von Funami, Takahiro

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Influence of guar gum on granule morphologies and rheological properties of maize starch von Nagano, Takao, Tamaki, Eri, Funami, Takahiro

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Subjective-Physiological Coherence during Food Consumption in Older Adults von Saito, Akie, Sato, Wataru, Ikegami, Akira, Ishihara, Sayaka, Nakauma, Makoto, Funami, Takahiro, Fushiki, Tohru, Yoshikawa, Sakiko

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Coordination of tongue pressure production, hyoid movement, and suprahyoid muscle activity during squeezing of gels von Murakami, Kazuhiro, Hori, Kazuhiro, Minagi, Yoshitomo, Uehara, Fumiko, Salazar, Simonne E., Ishihara, Sayaka, Nakauma, Makoto, Funami, Takahiro, Ikebe, Kazunori, Maeda, Yoshinobu, Ono, Takahiro

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